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Reducing Diet


Heat Reducing Diet

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Clinic > HEAT REDUCING DIET (PITTA)
INFLAMMATION REDUCING DIET


Use for skin inflammations, itching, joint pain, hot flushes, acidity, ulcers, anger, irritation, infections, fever, late spring

General Treatments

Please just eat what is appropriate for you. If you are intolerant of any food or simply do not like it then please avoid it.
  • Include Aloe vera juice and rose water daily
  • Avoid alcohol, coffee, tea, chocolate, cheese, yogurt, and animal products. Low quality oils are a major cause of inflammation.
  • Avoid sour, salty, and pungent foods as these aggravate inflammation.
  • Favor foods that are cool, refreshing and liquid. Fresh organic fruits and vegetables.
  • Favor foods that are sweet, bitter, or astringent as these reduce heat.
  • Reduce foods that are spicy, salty or sour as these increase heat.
  • Dairy: Milk, butter, and ghee are good for pacifying heat. Avoid yogurt, cheese, sour cream, and cultured buttermilk; these sour tastes aggravate inflammation.
  • Sweeteners: All sweeteners are good except for honey and molasses.
  • Oils: Flax, hemp, borage, evening primrose, olive, sunflower, and coconut oils are best. Reduce sesame, almond, and corn oil, all of which increase heat.
  • Grains: Wheat, basmati rice, barley and oats are anti-inflammatory. Reduce corn, rye, millet, and brown rice as they are a little heating.
  • Fruits: Favour sweet fruits such as grapes, limes, cherries, melons, avocado, coconut, pomegranates, mangoes, apples, berries, sweet and fully ripened oranges, pineapples, and plums. Reduce sour fruits such as grapefruits, lemons, olives, papayas and sour, not-yet-ripened oranges, pineapples, and plums as they can increase heat and acidity.
  • Vegetables: Favour asparagus, cucumber, cooked beetroots, sweet potatoes, green leafy vegetables, pumpkins, summer squash, broccoli, cauliflower, celery, okra, lettuce, sprouted beans, peas, green beans. Avoid Solanaceae nightshade family; hot peppers, bell peppers, tomatoes, aubergines, potato (some is ok). Also avoid Allium family; especially raw onions, garlic, radishes. Also avoid and raw beetroots, raw spinach and mustard greens as these all increase heat and acidity.
  • Beans: Avoid all beans except for tofu and mung lentils. Especially avoid peanuts as these can create inflammation.
  • Spices: Cinnamon, coriander, dill, aniseed, cardamom, fennel, turmeric, fresh ginger and small amounts of black pepper are good, but the following spices strongly increase heat and should be taken in moderation: Asafoetida, dry ginger, cumin, fenugreek, clove, celery seed, salt, and mustard seed. Chilli peppers and cayenne should be avoided.
  • Meat and Fish : Chicken, pheasant, and turkey are preferable; but beef, seafood, and egg yolk increase inflammation.
  • Superfoods : Chlorella, Spirulina, Wheat grass, Barley grass, Kalamath lake algae, seaweeds all help to cool the system and clear inflammation.

Kichare e recipe:

  • Try eating kicharee regularly: it is easy to digest and very nourishing.
  • 1/3 cup split mung lentils, 2/3 basmati rice (or other grain) simmered in 3-4 cups of water (a ratio of 1:3 or 1:4).
  • Add 1/4 tsp each of organic turmeric, ginger, roasted cumin and coriander.
  • Add seasonal vegetables: spinach, peas, or seaweeds, shitake mushrooms for an all round healing, healthy and agni enkindling meal.
  • The best practice is to cook it on a very low heat in a covered saucepan and DO NOT stir it after all the ingredients are added or it goes mushy.
  • Add a teaspoon of ghee or hemp seed oil at the end.

Healthy eating habits

  • Eat only when hungry.
  • Follow the body and not the mind- listen to your body and what it needs.
  • Treat your digestion like a fire; stoke it with easy to assimilate light meals.
  • Eat to less than full capacity. It is recommended to eat until the stomach is 1/2 full with food, 1/4 full with liquid and to leave 1/4 empty for the digestive process to have some space.
  • Eat simple meals.
  • Eat fruit, including juice away from other foods; leave a 2-4 hour gap.
  • Eat in a peaceful environment; not driving, hurrying or standing.
  • Eat warm and cooked food as this is easier to digest. Cold food, raw food, ice, cold water can weaken the digestive process.
  • Leave 4 hours between breakfast and lunch and 6 hours between lunch and supper. Eating in between meals slows down digestion and must be avoided in intestinal imbalance.
  • Eat the last meal of the day early in the evening. Late eating can cause constipation and indigestion.